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Full-of-veg hash recipe

Full-of-veg hash recipe

10 ratings

For an easy way to tempt all the family to eat more veg, try this potato hash recipe with onions, carrots, courgettes, parsley and topped with an egg. This family favourite is made by roasting the veg, meaning there's very little hands-on time, so it's great for knocking up on busy weeknights. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 387 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 750g potatoes, peeled and diced
  • 2 tbsp olive oil
  • 100g streaky bacon, roughly chopped
  • 2 red onions, finely chopped
  • 300g carrots, peeled and diced
  • 2 courgettes, diced
  • 2 garlic cloves, crushed
  • 4 eggs
  • 5g fresh flat-leaf parsley, chopped
  • 1 red chilli, sliced (optional)
  • ½ x 340g jar pickled red cabbage
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1620kj
    387kcal     19%

  • Fat

    17g 25%

  • Saturates

    4g 22%

  • Sugars

    11g 13%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 44.5g Protein 16.3g Fibre 7.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of salted water to the boil and simmer the potatoes for 5 mins, then drain and set aside.
  2. Heat 1 tbsp oil in a large, ovenproof frying pan over a high heat and fry the bacon for 5 mins until crisp. Add the onions, carrots, courgettes, garlic and potatoes; season and cook for 5 mins. Transfer the pan to the oven and bake for 25-30 mins until the veg is tender and golden.
  3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat and fry the eggs for 2-3 mins or until cooked to your liking.
  4. Divide the hash between 4 plates and top each with a fried egg. Scatter with parsley and chilli, then serve with the pickled red cabbage on the side

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